4 seedless cucumbers
2 cups Greek yogurt
1 bunch fresh dill
2 cloves fresh garlic
1 tbsp fresh lemon juice
1 tbsp olive oil
Small dice one of the cucumbers for garnish and reserve.
Combine remaining cucumbers, yogurt, dill, garlic, lemon juice, and olive oil in a blender and purée until smooth.
Chill in the refrigerator until ready to serve. Garnish with diced cucumbers, dill sprig, and olive oil drizzle.
Note: you can add an avocado when puréeing soup for flavor and extra richness, or add optional garnishes like raisins, nuts, or seafood.
By Chef George Fassiadis, Hyatt Centric Arlington
Fresh Picked Recipes
Contributed by FRESHFARM shoppers, staff, and Chef at Market partners